Food and Health 1, 1-7
Food and Health is a full-time course of study, and encompasses theoretical as well as practical components. Theory is embedded in the practical component. The course’s work modes are designed to provide insights and experience in accordance with similar modes in elementary school. Through the various forms of working, the students will gain experience in various ways of adapting the subject matter. Central work modes in the course are: individual and group work, lectures, self-study and practical kitchen work. Mandatory attendance is required in order to learn basic skills in cooking, cf. the learning outcomes (skills). Students are expected to carry out self-study and group work in an amount of time that equals mandatory classes. The course is supported by supervision (individual as well as in groups), and by the digital support platform Canvas.
Included in the course of study are practical, methodical and didactic assignments which are submitted for evaluation at set deadlines. Smaller tasks will also be assigned, and submitted during the course of study. Assignment work is conducted individually or in groups. The course of study ends with a practical exam.
Mandatory attendance:
A minimum of 80% attendance in class is required in order to receive a final course grade.
Required coursework:
- Approved completion of course-specific supervised practice: Students undertaking the primary teacher education (grades 1-7) must have completed course-specific supervised practice before receiving a grade from the course.
- Assignment(s): Students are required to submit/present work connected to the course. All assignments must be submitted within the stipulated deadlines and approved by the course teacher before the students receive their grades.
A more detailed description of the premises for mandatory attendance, submission deadlines and the content demands will be given in course plans at the beginning of, and during, the academic year.
Assessment portfolio (MA/L):
Individual. Grading scale A-F. Weighted at 45%.
Submission of portfolio containing three written papers submitted within stipulated deadlines; one of them conducted as group work, and two of them as individual work. The three submissions are assessed together. Two examiners, one being externally recruited at for least every third academic year.
Practical exam (PE/T):
Individual. Grading scale A-F. Weighted at 55%.
The exam takes place at the end of the academic year. Two examiners, usually with at least one externally recruited.
The students must pass both components before receiving a final course grade.
All
Exception: Generating an answer using ChatGPT or similar artificial intelligence and submitting it wholly or partially as one's own answer is considered cheating
Overlap refers to a similarity between courses with the same content. Therefore, you will receive the following reduction in credits if you have taken the courses listed below:
MOH1007 - Food and Health 1A - Healthy diet - 7.5 credits
MOH1008 - Food and Health 1B - Sustainable Food Habits and Consumption - 7.5 credits
MOH1009 - Food and Health 1C - Food and Meals as an Expression of Identity and Culture - 7.5 credits
MOH1010 - Food and Health 1D - Food and Health as a Teaching Subject in School, 1-7 - 7.5 credits
MOH1011 - Food and Health 1D - Food and Health as a Teaching Subject in School, 5-10 - 7.5 credits
